Garden Harvest Chili

• 2 Tbsp. cooking oil
• 2 garlic cloves, minced
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 1/2 c. sliced fresh mushrooms
• 1/2 c. chopped onion
• 1 (28 oz.) can whole tomatoes, cut up (undrained)
• 1 (15 oz.) can tomato sauce
• 2 Tbsp. chili powder
• 2 tsp. sugar
• 1 tsp. cumin
• 1 (16 oz.) can kidney beans, rinsed and drained
• 2 c. sliced zucchini
• 1 (10 oz.) pkg. frozen sweet corn, defrosted
• 1 1/2 c. shredded Cheddar cheese (optional)

1. In a skillet, heat oil over medium-high.
2. Saute garlic, peppers, mushrooms and onion until tender.
3. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling.
4. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes, until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.
5. Makes 6 servings.

cooking oil, garlic, green pepper, sweet red pepper, mushrooms, onion, tomatoes, tomato sauce, chili powder, sugar, cumin, kidney beans, zucchini, frozen sweet corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527320 (may not work)